Wan Hao

Experience award-winning Cantonese classics by Wan Hao master chefs – authentic, exquisite, and appreciated by all.

The restaurant has long been synonymous with Cantonese culinary art since its opening in 1995. To this day, patrons make frequent returns for authentically prepared favourites, like the crisp Peking Duck with traditional Chinese crêpes, Beef Tenderloin served with Sour Plum Fresh Pear, and fresh seafood delicacies – all from the specially-curated menu by the talented team of chefs.

Also known for serving up good authentic dim sum, this is the place to be at if you are craving for dim sum in Singapore. Under the delicate care of Dim Sum Chef Loh Kah Poh, diners around have been delighted time and again.

Wan Hao’s exclusive setting with Chinese gold leaf calligraphy makes this a special diningSmallBAE15color venue suitable for business lunches or family gatherings. Apart from a main dining floor, guests may also enjoy excellent dining experience in four-seater booths or private rooms.

The restaurant is consistently listed as one of the top restaurants in Singapore and heralded for its impressive wine list of over 300 selections and excellent appeal to wine lovers.


Prices are subject to 10% service charge and 7% Goods and Services Tax (GST).


Opening Hours

Lunch: 12PM to 3PM
Dinner: 6.30PM to 10.30PM
Monday to Friday

Lunch: 11.30AM to 3PM
Dinner: 6.30PM to 10.30PM
Saturday , Sunday and Public Holiday


Smart Casual


Cash, Amex, Diners, JCB, Master Card, VISA


Please call (65) 6831 4605

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Executive Chinese Chef Signature Creations

From 12 December 2015 | Wan Hao

Singapore Marriott Tang Plaza Hotel is pleased to announce the appointment of Brian Wong Shiuh Yean as its new Executive Chinese Chef of its award-winning Wan Hao Chinese Restaurant.

The 32 year-old has garnered gold medals for several prestigious awards in his culinary pursuit for excellence. Come 10 December 2015, we will be featuring his signature creations – Cordyceps Flower Double-Boiled Soup, Wok-fried Beef Cube with Black Garlic Sauce, and Pork Rib with Mandarin Orange.